Our Story

Pat BaMelach is a unique artisan bread bakery in the heart of Gush Etzion. Pat BaMelach offers hands-on workshops, giving participants historical, educational, cultural and tasty bread-making activities. Come and spend some time in our wheelchair-accessible, air-conditioned facility in pastoral Gush Etzion. The workshops are held at the bakery on Kibbutz Rosh Tzurim and led by Rabbi David Katz. We are also thrilled to announce that we have opened a second location in Efrat. Our new facility, overlooking the Judaean hills, is home to our factory, retail store and cafe.

David Katz

David grew up in Cleveland, Ohio and has been living in Israel for the past 20 years. He is a formal and informal educator, having worked in classrooms and summer camps in Israel and America. David discovered his talent for sourdough after spending years baking matzot. David enjoys hands-on educational experiences and his bakery is the realization of that dream. He is the father of five enthusiastic children who look forward to eating copious amounts of bread.

Our Breads

Spelt

Country French

New York Rye

Seeds

Whole Rye

Whole Wheat

Spelt Sticks

Garlic Knots

Our Locations

Efrat - 3 Boaz St.

Bakery & Cafe

Rosh Tzurim 90938

Bakery & Workshops

Our Workshops

Scroll through our workshops to see which works best for you and your group. We are always happy to help you custom make your own workshop to ensure its success!

The 1.5-hour hands-on focaccia-baking workshop uses an authentic, wood-fired brick oven as participants divide, shape, season and bake their own focaccias. Brush with olive oil and add toppings and herbs of your choice. While the focaccias are proofing (rising), learn the delicious history behind focaccias and other flatbreads.

The 1.5-hour workshop has participants exploring how to roll, shape and proof dough while they make their own breads and rolls. Add your own personal touch to your breads with herbs and seeds. While the bread is baking learn the secrets behind making the perfect loaf.

Come hungry! A one-hour workshop offers a sourdough bread tasting where participants learn the difference between different types of breads made from various wheats and grains. Breads are dipped in olive oils and other delicious spreads from around the Israeli countryside.

For bread lovers, spend an afternoon at the bakery exploring sourdough. A 3.5-hour workshop delves into the world of sourdough starters, shaping and different types of sourdoughs. Participants mix, fold, shape, slash and bake their own sourdough loaf. While the dough is fermenting and developing, a professional baker leads informative discussions about grains, nutrition, gluten development, digestion and more. Each participant leaves the bakery with the loaf they baked that day along with some recipes and some of our own signature sourdough starter.